Food safety standards in the fresh produce supply chain: advantages and disadvantages

M. Uyttendaele, L. Jacxsens, S. Van Boxstael, K. Kirezieva, P. Luning

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)

Abstract

Abstract : Food safety standards in the fresh produce supply chain are discussed in view of the outcomes of a European Union Directorates General (EU DG) Research project FP7 Veg-i-Trade ‘Impact of climate change and international trade on the safety of fresh produce’. Various standards are outlined and their role in the international (global) trade of fresh produce to guarantee hygiene and safety (related to both microbiological and chemical hazards) of fresh produce along the supply chain is addressed. Stringent food safety requirements, of both legislative and private nature, are identifi ed as important bottlenecks to gain access to the high value EU market. The challenges of translating the set requirements into a food safety management system are explored.
LanguageEnglish
Title of host publicationAdvances in microbial food safety Volume 2
PublisherElsevier
Pages379-405
ISBN (Print)9781782421078
DOIs
Publication statusPublished - 2015

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherElsevier
No.275

Fingerprint

safety standards
fresh produce
supply chain
food safety
chemical hazards
biological hazards
market value
governance
research projects
hygiene
European Union
management systems
climate change

Cite this

Uyttendaele, M., Jacxsens, L., Van Boxstael, S., Kirezieva, K., & Luning, P. (2015). Food safety standards in the fresh produce supply chain: advantages and disadvantages. In Advances in microbial food safety Volume 2 (pp. 379-405). (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 275). Elsevier. https://doi.org/10.1533/9781782421153.3.379
Uyttendaele, M. ; Jacxsens, L. ; Van Boxstael, S. ; Kirezieva, K. ; Luning, P. / Food safety standards in the fresh produce supply chain: advantages and disadvantages. Advances in microbial food safety Volume 2. Elsevier, 2015. pp. 379-405 (Woodhead Publishing Series in Food Science, Technology and Nutrition; 275).
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Uyttendaele, M, Jacxsens, L, Van Boxstael, S, Kirezieva, K & Luning, P 2015, Food safety standards in the fresh produce supply chain: advantages and disadvantages. in Advances in microbial food safety Volume 2. Woodhead Publishing Series in Food Science, Technology and Nutrition, no. 275, Elsevier, pp. 379-405. https://doi.org/10.1533/9781782421153.3.379

Food safety standards in the fresh produce supply chain: advantages and disadvantages. / Uyttendaele, M.; Jacxsens, L.; Van Boxstael, S.; Kirezieva, K.; Luning, P.

Advances in microbial food safety Volume 2. Elsevier, 2015. p. 379-405 (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 275).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

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Uyttendaele M, Jacxsens L, Van Boxstael S, Kirezieva K, Luning P. Food safety standards in the fresh produce supply chain: advantages and disadvantages. In Advances in microbial food safety Volume 2. Elsevier. 2015. p. 379-405. (Woodhead Publishing Series in Food Science, Technology and Nutrition; 275). https://doi.org/10.1533/9781782421153.3.379